Brown sugar popovers from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 278) by Joanne Chang and Christie Matheson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 16, 2020

    These made a nice weekend breakfast, although they do take a good hour and a half from start to finish. In my muffin pan, I got 10 popovers. The brown sugar didn't stick well, so I found myself dipping bits of popover in the sugar for a little added sweetness. As Joanne says, they are best eaten within 1-2 hours of baking.

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